Wednesday, October 15, 2014

A New Twist On An Autumn Classic {A Post for Earth Fare}

It's that time once again. Time for me to head into my local Earth Fare store and find inspiration for a yummy recipe to share with all of you; and this time around, I was looking for something to celebrate the season.

We love squash. Year round. We will eat it any time, any way we can get it. In fact, my son has loved squash since before he could say "squash". It was his favorite baby food, and I always had to make sure we had plenty of jars on hand because he always wanted more and more!

We love squash so much, I have many different ways I cook it, and I'm constantly trying to come up with new ones. This time I used inspiration from another autumn classic...apple cider! Is there anything better on a chilly fall day than a big mug full of warm spiced cider, ladled from a big pot on the stove or even the slow cooker? I think not. It's my favorite warm drink this time of year, so why not combine it with a loved fall veggie?

This is simple enough for a weeknight meal, but honestly, I immediately started thinking Thanksgiving when I smelled the amazing scents coming from the kitchen. So, you might want to keep it in mind for later use as well.

If you love squash as much as we do, or you're just looking for something to add to your menu that screams "autumn", this is what you've been waiting for, and I hope you enjoy every delicious bite!

Cider Spiced Acorn Squash

2 acorn squash- halved and seeds cleaned out

1/2 c. apple cider

1/4 c. packed brown sugar

1/8 tsp. cinnamon

1/8 tsp. ground nutmeg

Salt and Pepper to taste

Preheat oven to 350. Place squash, cut side up in a 9 x 13 baking dish. Season the squash with salt and pepper. Pour cider down over evenly. In a small bowl mix brown sugar, cinnamon and nutmeg. Sprinkle over squash. *The size of your squash is going to determine cooking time* If they are small, they should be done in about 45 minutes. As you can see, mine were huge and took about 90 minutes. Just check periodically to see if fork tender. To serve, give each person a half, and spoon some of the juice from the bottom of the baking dish down over the top. This way, with each spoonful, they get all the flavors. Or, if feeding a large crowd, scoop out the flesh and mix with a bit of the pan juices. Either serve, or save and reheat. I like to add a little butter to mine as well.

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The Everyday Family

Meet Your Everyday Mom

I am the every day mom in "Everyday Mom's Meals". I am a full time wife and mother. Adam and I have been married since May 2003, but together since May 1997. We have two beautiful sons, Alex & Max. Alex is 12 and a VERY active young man. He is a Tae Kwon Do National Champion and straight A student. We just welcomed Max in August of this year, and he has completed our family. We enjoy spending time together, and some of our best times are spent around our dining room table eating down to earth, family friendly, easy to make food. Please join me in my kitchen, and on our family adventures!
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